Favorite Pozole Recipe

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Pozole is more than just a soup — it’s a cultural celebration in a bowl. With roots deep in Mexican tradition, this rich, flavorful dish brings people together with its savory broth, tender pork, hearty hominy, and a vibrant mix of toppings like shredded cabbage, chopped onions, radishes, and fresh cilantro. Every spoonful bursts with warmth, complexity, and a perfect blend of textures that make it a cherished comfort food across generations.

Whether you’re making pozole for a holiday gathering, a casual weekend dinner, or simply craving something deeply satisfying, this recipe delivers on every front. It’s not only delicious and soul-warming, but also highly customizable. With each person adding their favorite garnishes, every bowl becomes a personalized masterpiece.

Why You’ll Love This Pozole Recipe

• Deep, rich, authentic flavor that develops with every simmer.
• Comforting and filling, perfect for chilly nights or festive meals.
• Easy to customize with a variety of toppings.
• Makes great leftovers that taste even better the next day.

Preparation Phase & Tools to Use

To prepare pozole with ease, a few key tools make all the difference:

• Large Stockpot or Dutch Oven: Essential for slow-cooking the pork and hominy to tender perfection. Its size allows everything to simmer evenly.
• Sharp Chef’s Knife: For precise chopping of garnishes like cabbage, onions, radishes, and herbs.
• Cutting Board: A sturdy surface to prep all the fresh ingredients safely.
• Strainer or Skimmer: Helps remove any foam or impurities that rise to the top during simmering.
• Blender or Food Processor: To puree dried chiles if making a traditional red chile base.

These tools not only streamline the process but also ensure that the dish develops its signature deep flavor and beautiful texture.

Preparation Tips

Start with high-quality pork shoulder for the most tender meat. Rinse the hominy thoroughly if using canned, or soak it overnight if using dried. For the red chile base, toast and soak dried guajillo or ancho chiles before blending them with garlic and onion to create a rich, smoky sauce. Always skim the broth occasionally to keep it clear and clean. Don’t forget the garnishes — they bring brightness and crunch, balancing the richness of the soup beautifully. Slice your cabbage thin, dice radishes small for pop, and have plenty of lime wedges ready for that final zesty touch.

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Ingredients for this Pozole Recipe

For the Broth:

• 2 1/2 pounds pork shoulder (cut into large chunks)
• 1 white onion (peeled and halved)
• 6 garlic cloves (smashed)
• 2 bay leaves
• 1 tablespoon salt (plus more to taste)
• 10 cups water

For the Red Chile Sauce:

• 5 dried guajillo chiles (stems and seeds removed)
• 3 dried ancho chiles (stems and seeds removed)
• 4 garlic cloves
• 1/2 white onion
• 1 teaspoon cumin seeds
• 1/2 teaspoon dried oregano (preferably Mexican)
• 1 1/2 cups pork broth (reserved from the simmered meat)

For the Pozole:

• 2 (15 oz) cans white hominy, drained and rinsed (or 2 cups dried hominy, soaked overnight and cooked until tender)
• Salt to taste

For Garnish:

• Thinly shredded green cabbage
• Diced white onion
• Sliced radishes
• Chopped fresh cilantro
• Lime wedges
• Diced avocado (optional)
• Crushed tostadas or tortilla chips (optional)

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Step 1: Simmer the Pork

Place the pork shoulder chunks, halved onion, garlic cloves, bay leaves, and salt into a large stockpot. Add water and bring to a boil. Once it reaches a boil, reduce to a simmer and skim off any foam or impurities. Let it cook uncovered for about 2–2.5 hours or until the pork is fork-tender.

Step 2: Prepare the Red Chile Sauce

While the pork is simmering, toast the dried chiles lightly in a skillet until fragrant (1–2 minutes per side), then soak them in hot water for 20 minutes. Once softened, blend with garlic, onion, cumin seeds, oregano, and reserved pork broth until smooth. Strain the sauce through a fine sieve for a silky texture.

Step 3: Add Hominy and Chile Sauce to the Broth

Once the pork is tender, remove it from the broth and shred it into bite-sized pieces. Strain the broth to remove onion, garlic, and bay leaves. Return the broth to the pot and stir in the chile sauce. Add the shredded pork and hominy. Simmer the mixture for another 30–40 minutes to allow the flavors to marry.

Step 4: Season and Adjust

Taste the pozole and add more salt as needed. If the broth is too thick, add a bit more water to achieve your preferred consistency.

Step 5: Serve with Garnishes

Ladle the hot pozole into bowls and serve with shredded cabbage, diced onion, sliced radishes, cilantro, lime wedges, avocado, and tostadas. Encourage everyone to garnish to their taste — this is what makes pozole truly shine.

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Notes

Pozole is a dish that thrives on patience and flavor layering. Using dried hominy will provide a more authentic texture and taste compared to canned, but it does require soaking and a longer cooking time. The red chile sauce is the heart of this dish — toasting the chiles properly brings out their smoky depth. Don’t skip the step of straining the sauce; it gives the final broth a smooth and luxurious finish. And remember, pozole is traditionally served with a variety of toppings — this isn’t just for flair; each adds texture and balance to the rich, hearty soup.

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Watch Out for These Mistakes While Cooking

• Skipping the skimming: If you don’t skim the foam from the broth early on, your soup may end up cloudy or with an off taste.
• Overboiling the chiles: This can make the red chile sauce bitter. Always soak, don’t boil.
• Using only canned hominy without rinsing: Rinse canned hominy thoroughly to remove any tinny flavor.
• Not straining the chile sauce: This step ensures a smooth, velvety broth without gritty textures.
• Under-seasoning: Pozole needs a good amount of salt to enhance its deep flavors — always taste and adjust.
• Serving without garnishes: The toppings aren’t optional. They add crunch, acidity, and freshness to the dish.

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Storage Instructions

Pozole stores incredibly well. Allow it to cool completely before transferring it to airtight containers. It can be refrigerated for up to 5 days, and the flavors only deepen over time. For longer storage, freeze in individual portions for up to 3 months. When reheating, do so gently on the stovetop or microwave, adding a splash of water or broth to loosen if it thickens. Always store garnishes separately to keep them fresh and crisp.

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Estimated Nutrition (Per Serving)

• Calories: 390
• Protein: 28g
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 30g
• Fiber: 6g
• Sugars: 3g
• Sodium: 850mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I make pozole ahead of time?

Absolutely! Pozole tastes even better the next day as the flavors develop. Just reheat and serve with fresh garnishes.

Can I use chicken instead of pork?

Yes, you can substitute pork with shredded chicken thighs or breast for a lighter version.

Is pozole gluten-free?

Yes, traditional pozole is naturally gluten-free. Just double-check any store-bought broth or seasonings.

Can I make pozole in an Instant Pot?

Definitely. Cook the pork on high pressure for about 45–50 minutes, then release and proceed with the chile sauce and hominy.

What type of chiles are best for the red sauce?

Guajillo and ancho chiles are traditional and offer a deep, earthy flavor without too much heat.

What’s the best cut of pork for pozole?

Pork shoulder is ideal due to its fat content and tenderness. It holds up well to long cooking.

Can I freeze pozole?

Yes! Freeze without garnishes in individual containers for up to 3 months. Thaw overnight in the fridge before reheating.

How spicy is pozole rojo?

It’s mildly spicy. You can adjust heat by increasing or decreasing the amount of chiles or adding some arbol chiles for a kick.

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Conclusion

Pozole is more than a recipe — it’s an experience steeped in tradition and bursting with flavor. Whether you’re preparing it for a cozy night in or sharing it during a celebration, it delivers warmth, depth, and joy in every bowl. With a well-prepared broth, tender meat, and an explosion of colorful garnishes, this dish is sure to become a staple in your kitchen. Don’t just make it — make it your own, and enjoy the journey one bowl at a time.

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